Wild mushroom shepherd's pie from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 129) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on June 21, 2022

    This recipe was incredible. I saw the comments about a thin broth, but I used a cast iron skillet for my final bake (did the veggies and mushrooms in a larger pan first) and it was exquisite. This is going in my long term recipe files.

  • Lsblackburn1 on October 14, 2020

    Loved the flavors, but it came out pretty soupy. Should have cut back on the liquid or read these notes first and also added flour to thicken it up.

  • anya_sf on July 16, 2019

    Since I couldn't leave well enough alone, I added thyme and rosemary to the mushrooms, stirred in some frozen peas at the end, and grated Parmesan cheese on top of the potatoes. I used cremini mushrooms and beef broth. The liquid seemed like it would be too thin, so I added a few tablespoons of flour to thicken the mixture and would do that again. I cooked the vegetables in a 14" braiser, but that ended up being too wide for the potatoes so there was about a 1" edge of uncovered filling, but it baked up fine. My family loved this version of shepherd's pie.

  • stef on March 13, 2018

    This was such great comfort food. No sherry so I used vermouth and my top never turned golden. Will make it again

  • Bryan on February 10, 2018

    http://wgntv.com/2017/12/21/lunchbreak-4/

  • southerncooker on January 24, 2018

    I was afraid hubby and son might not like this dish even though we are all big mushroom fans. Shouldn't have worried since we all loved it. Hubby said best taters every and the mushrooms were delicious too. Son enjoyed it as well even though normally he's not a big fan of casseroles, pot pies and such. My potatoes were a bit thin even though I used the max amount of potatoes and followed amounts of all the other ingredients for the topping. This definitely didn't affect the taste. I used the options of sour cream instead of creme fraiche, milk instead of buttermilk, and smoked paprika and not parsley for the potatoes. My fresh mushrooms were a mix of shittake, baby bella, and white button mushroom and the dried mushrooms were shiitake. My choice for broth was vegetable. This was baked in a deep cast iron skillet some people call a chicken fryer.

  • rionafaith on November 01, 2017

    Delicious, hearty comfort food that just happens to be vegetarian. I used a combination of cremini, shiitake, and oyster mushrooms and dried porcinis. I halved the recipe and baked it in an 8x6" pyrex dish (which fit perfectly) but I wish I had made the whole batch! It was a fair bit of prep for a weeknight though, so next time I might assemble the night before. Definitely use the larger amount of potatoes or even more; I used about 1 lb for my half-portion and wish there had been a slightly thicker layer. Possible error: the headnote mentions sherry vinegar in addition to the sherry, but vinegar isn't called for in the ingredients list or otherwise mentioned in the recipe? In any case, this was super good and I will definitely be making it again.

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